Pumpkin & walnut cake
Ingredients
- 750 g pumpkin(s) (Hokkaido)
- 3 eggs, separated
- 200 ml oil
- 400 g sugar
- 1 sachet vanilla sugar
- 2 tsp. cinnamon
- 150 g walnuts
- 500 g flour
- 1 sachet baking powder
- Icing sugar to dust
Preparation:
1. Wash the pumpkin(s), halve and quarter and scoop out the fibrous internal portion with a spoon.
2. Coarsely grate the pumpkin flesh without peeling (if necessary, using a food processor).
3. Separate the eggs. Mix the yolks in with the oil, sugar, vanilla sugar and cinnamon. Chop the walnuts and add. Add the coarsely grated pumpkin. Mix flour and baking powder together and add. Stir the mixture well.
4. Beat the egg whites until stiff and und fold into the pumpkin-egg mixture.
5. Place the dough in a greased springform cake tin (26 cm diameter) or loaf tin and bake for approx. 1 hour at 150°C. Leave the cake to cool in the tin for 10 minutes. Remove from the tin and dust with icing sugar.
Nutritions
- Carbs
- 52 g
- 20 %
- Fats
- 20 g
- 29 %
- Protein
- 6 g
- 12 %
- Kcal
- 413
- 21 %
- Sat. fat
- 3 g
- 15 %